Peach, Avocado, and Shrimp Salad

Serves 2 / A fresh, lively mix of flavors and colors, this salad is elegant when served on butter lettuce leaves. Ingredient tip: Look for wild lime leaves in the packaged herb section of your market.

6 wild lime (kaffir) leaves, divided

1/2 cup white grape juice, divided

8 large raw shrimp, shelled and deveined

1/2 teaspoon arrowroot powder

1/4 cup lime juice

1/8 teaspoon sea salt

1 large or 2 medium ripe peaches, cut into 1-inch chunks

1 small ripe avocado, cut into 1-inch chunks

1/4 cup chopped fresh chives

1/4 cup chopped fresh cilantro

1. Tear 4 kaffir leaves into pieces. Combine with 1/4 cup white grape juice in a small saucepan. Cover and bring to a boil. When boiling, add shrimp and cook until thoroughly pink, 3–4 minutes. Remove shrimp and cut in half lengthwise; place in a salad bowl.